Lean turkey, pumpkin spice, beans, and veggies create a warming, autumn-inspired dish in just one hour.
# Components:
→ Meats
01 - 1 pound lean ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 can (15 ounces) diced tomatoes, undrained
06 - 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
→ Beans
07 - 1 can (15 ounces) kidney beans, drained and rinsed
08 - 1 can (15 ounces) black beans, drained and rinsed
→ Liquids
09 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1 1/2 teaspoons pumpkin pie spice
→ Optional Toppings
17 - Sour cream or Greek yogurt
18 - Shredded cheddar cheese
19 - Chopped fresh cilantro
20 - Sliced green onions
# Preparation steps:
01 - Place the ground turkey in a large Dutch oven or heavy pot over medium heat. Cook, breaking it apart with a spoon, until the meat is thoroughly browned and cooked through, approximately 6 to 8 minutes.
02 - Add diced yellow onion, red bell pepper, and minced garlic. Sauté for 4 to 5 minutes until the vegetables become softened.
03 - Stir in chili powder, ground cumin, smoked paprika, cayenne pepper if desired, salt, black pepper, and pumpkin pie spice. Cook, stirring frequently, for one minute until fragrant.
04 - Add undrained diced tomatoes, pumpkin puree, kidney beans, black beans, and low-sodium chicken broth. Stir until all elements are evenly incorporated.
05 - Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 to 35 minutes, stirring occasionally, until the mixture thickens and flavors develop.
06 - Taste and adjust seasoning if needed. Serve piping hot with your choice of optional toppings.
